Fish / Meen Kozhambu #6

 

Ingredients:

Onion - 1 1/2

Small onion - 15

Garlic - 15

Tomato -  1 1/2

Green Chilly - 1

Vanjiram fish -  500 g

Tamrind - Lemon size

Coriander powder - 2 tbsp

Chilly powder - 1  tbsp

Sambar thool - 1/2 tbsp

Cumin seeds - 1 tsp

Mustard seeds - 1 tsp

Fenugreek seeds - 1/8 tsp

Curry Leaves - a sprig

Salt, Gingley Oil, Water - As reqd

Method:

• Wash and clean the fish pieces and set aside.
• Soak tamrind in water and set aside.
• Blend big onion and cumin seeds coarsely and set aside.
• Blend tomatoes coarsely and set aside.
• Heat oil in pan and add in mustard seeds.
• Cook in low flame.
• Add in fenugreek seeds and saute.
• Add in crushed garlic and fine chopped small onion.
• Saute in low flame.
• Now add in coarsely blended onion and cumin seeds and saute.
• Add in tomatoes and mix well.
• Tomatoes should turn mushy.
• Now strain the tamrind water.
• To this add in corinader powder and chilly powder and mix well.
• Add in curry leaves and mix it.
• Add this to kadai and mix well.
• Add in salt and mix it.
• Add water, if the gravy is too thick.
• Add in little sambar thool and mix it.
• Add in 1 green chilly and mix it.
• Once the desired consistency is achieved, takes app 7-9 mins.
• Add in washed and cleaned fish pieces.
• Fish will also leave water, so adjust consistency acc.
• Give a gentle mix and cook for 5-8 mins in low flame.
• Add in fresh curry leaves and serve hot with rice.